Does Alcohol Really Cook out of Foods?

A note from Chef Dave…

For many years now I have been asked about alcohol in cooking.In addition a majority of people think that once heat is added all the alcohol is removed and only the flavor is left.In this month’s newsletter you will see that this statement couldn’t be farther from the truth.It is very important that before imbibing on any alcohol when being used in your favorite dish, to consult your physician first.

Wishing you a Happy New Year…

Chef Dave

Why use alcohol in cooking?

Universally the main reason alcoholic beverage are used in recipes is to add flavor. After all, the most premium of extracts with the most concentrated flavors are alcohol-based, particularly vanilla.

In many recipes, the alcohol is an important component to achieve a desired chemical reaction in a dish. Alcohol causes many foods to release flavors that cannot be experienced without the interaction of alcohol. Beer contains yeast which leavens breads and batters. Alcoholic beverages also helps break down tough fibers in marinades. Lastly other dishes use alcoholic content to provide entertainment, such as flambé and flaming dishes. As for fondue, Wine and Kirsch are added because it lowers the boiling point of the cheese which helps prevent curdling.

Does the alcohol burn off?

Alcohol not only evaporates without heat, but the majority also burns off during the cooking process. How much remains in the dish depends on the cooking method and amount of cooking time. Those alcohol-soaked fruitcakes would have to turn into solid bricks before the alcohol evaporates. A bottle of beer in a long-simmered stew is not going to leave a significantly measurable alcohol residue, but will add a rich, robust flavor. A quick flambé may not burn off all the alcohol, whereas a wine reduction sauce will leave little if any alcohol content. Heat and time are the keys. Obviously, uncooked foods with alcohol will retain the most alcohol.

Alcohol Burn-off Chart

The following chart data comes from the U.S. Department of Agriculture with information on how much alcohol remains in your food with specific cooking methods. Keep in mind that this is the percentage of alcohol remaining of the original addition.

Alcohol Burn-off Chart

Preparation Method

Percent Retained

alcohol added to boiling liquid & removed from heat

85%

alcohol flamed

75%

no heat, stored overnight

70%

baked, 25 minutes, alcohol not stirred into mixture

45%

Baked/simmered dishes with alcohol stirred into mixture:

15 minutes cooking time

40%

30 minutes cooking time

35%

1 hour cooking time

25%

1.5 hours cooking time

20%

2 hours cooking time

10%

2.5 hours cooking time

5%

Cooking with alcohol tips and hints

In most cases you have to use your own judgment on substituting alcohol in recipes. Sweet recipes will require different substitutions than savory. Amounts will also make a difference. You wouldn't want to use a quarter cup of almond extract to replace the same amount of Amaretto liqueur. And remember, the final product will not be how the original recipe was intended.

· Look at the main liquid of your recipe. Usually the main liquid ingredient can be extended to cover a small amount of required alcoholic ingredient.

· if less than a tablespoon of alcohol is needed; it can be omitted although flavor will be different.

· any variety of juices and/or tomato juice can often be substituted in marinades.

· Non-alcoholic wine or wine vinegar can be substituted for wine.

· Add a small amount sugar substitute to imitate sweeter wines.

· Extracts, flavorings, syrups, and juices can be substituted for flavor-based liquors and liqueurs. In addition extractmay need be diluted.

· Use non-alcoholic wines instead of cooking wine or sherry. It should be drinkable or don’t use it. All cooking wines and Sherries are loaded with sodium which detracts from flavor and adds a salty and vinegar flavor to the food.

·To help burn off more alcohol and reduce potential injuries when using it for flamed dishes, be sure to warm the liquor before adding to the hot (the food must also be hot!), and use a long match or lighter to ignite it. Always tilt the pan away from you when igniting. The liquor should be added very last possible moment and lit as quickly as possible to avoid the liquor soaking into the food. Let the alcohol burn off enough so the flavor does not overpower the dish.

· when using milk or cream in a sauce containing alcohol, make sure to burn off the alcohol before adding the cream or the sauce may curdle.

· if the alcoholic ingredient in the recipe is intended to be the main flavor and you must avoid alcohol, find another recipe. It just won't taste the same.

Alcoholic Ingredient

Description

Substitution

Amaretto

Italian almond-flavored liqueur

Almond extract.

Beer or ale

Various types.

For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted.

Brandy

Liquor made of distilled wine or fruit juice.

Scotch or bourbon. If a particular flavor is specified, use the corresponding fruit juice, such as apple, apricot, cherry, peach, raspberry etc. or grape juice. Corresponding flavored extracts can be used for small amounts.